WHAT FABRICS DO WE HAVE TO SPOIL YOU WITH THIS WEEK??
Well, as if she didnt already have everything, with her marriage to legendary rockstar and embodiment of style David Bowie, fame, fortune, ageless beauty that simply takes your breath away and so on and so on and so on....hmmmm..wonder if she gets bored with being so fabulous??....ah but I digress...
Former international model Iman has now released her very own range of exotic fabrics. In a collaborative project with Unique Fabrics, Iman has released a stunning collection that combines the essence of chic with exotic elements, cultural richness and a modern approach to traditional style.
The rich colors, distinctive embroideries and textures of the jacquard woven fabrics will enliven any interior.
We are always available to help with colour choices...from cushion covers, to upholstery, drapery and more...you have the vision and we help to make it tangible.
Phone us on 07 38526002
Visit our showroom at 59 Doggett St. Fortitude Valley. Qld.
or
email us at charcoal@charcoalinteriors.com.au
____________________________________________________________________
Q:WHAT IS JACQUARD AND WHY IS IT SUCH A
POPULAR CHOICE?
POPULAR CHOICE?
Jacquard is a fabric crafted from a Jacquard Loom.
The Jacquard loom is a mechanical loom, invented by Joseph Marie Jacquard in 1801, that simplifies the process of manufacturing textiles with complex patterns such as brocade, damask and matelasse. The loom was controlled by punched cards with punched holes, each row of which corresponds to one row of the design.
Modern jacquard looms are controlled by computers in place of the original punched cards, and can have thousands of hooks.
Thanks to the Jacquard loom we can now have intricate patterning on quality fabric, such as these just released by Ardecora for Unique Fabrics.
An example of exquisite Jacquard. The Botticelli/Tiziano range by Ardecora was inspired by the Italian Renaissance with emphasis being on sumptuous silks, lavish embroidery, velvet and jacquard weaves.
'Botticelli'
'Michelangelo' (used to upholster chair on right) in Jacquard and Silk Velour
Contact us via our website for further information or product enquiries
____________________________________________________________________
BEANZ...MEANZZ......EAZZZZYYYY...
BEAN SALAD
Photo courtesy of cyberpenguin (flickr)
Lately we have been having the same portfolio of tried and tested but now simply overdone salad recipes. My faves have been the Soba Noodle salad (which I still love but the other 6 mouths are over it)..and also the Avocado and Bacon with Fetta Salad...not to mention the Mango, cranberry and blue cheese salad which I really could eat forever but Mangoes are out of season now :-(
Soooo...the dilemma was to find something new and exciting to try and I stumbled upon this great recipe blog and this photo and thought...well, even if the salad isnt that great I just love the photo! It makes me want to try it!
Fortunately the recipe is as great as the pic, and its super healthy and easy to make. Everyone loved this at home, so we will do this one to death too until the next fave comes along. Regardless it will be forever kept in my recipe folder and like the circle of life will resurrect itself again at some stage of life.
A big thank you to Cooking With Corey blogspot where you can find an amazing array of quality recipes.
Three-Bean Salad
Ingredients:
6-8 c. lightly salted water (for boiling edamame)
4 (heaping) c. fresh (or frozen) whole edamame, in their pods
1 c. canned black beans (almost a full 15.5 oz. can of pre-cooked beans)
1 c. canned chickpeas
1 dry pint grape tomatoes, halved
1/4 c. scallions, sliced crosswise into 1/4"-thick rounds
1 Tbsp. garlic, peeled and finely minced
1/4 c. freshly squeezed lemon juice
2 Tbsp. extra virgin olive oil
1/4 tsp. kosher (or coarse ground sea) salt
1/4 tsp. ground black pepper
1/8 tsp. crushed red chili pepper flakes, or to taste*
1 c. Haas avocado, peeled, pitted, and diced (about 1 medium-sized Haas avocado)
1/4 c. fresh cilantro, finely minced
Directions: On high heat, bring a large, covered sauce pot of lightly salted water to a rolling boil (about 8 minutes), and then uncover and add edamame. Cook until al dente. If using fresh edamame, boil for about 5-6 minutes. For frozen, boil for 4-5 minutes. When cooked properly, beans should be firm, not mushy. (If they're mushy, they've been overcooked, which will make them taste dry and blechy.) Better to air on the side of caution: Remove a sample bean from the pot using a slotted spoon after it's been cooked for the minimum required amount of time, run under cold water to cool, and then taste-test to check for doneness. When beans are ready, immediately remove pot from stove and drain into a colander.** Rinse with cold water and let cool for an additional 5 minutes or so. Shell and place beans into a bowl. Discard (or compost) pods.
Next, add black beans, grape tomatoes, scallions, garlic, lemon juice, and extra virgin olive oil. Then season with kosher salt, black pepper, crushed red chili pepper flakes, and cilantro, and toss. Add the avocado last, about an hour before serving, and gently toss, making sure to coat it with the lemon juice mixture to avoid oxidation. Marinate in a covered glass or ceramic dish in the refrigerator for at least a 1/2 hour before serving, to allow the flavors to meld. Serve chilled (or at room temperature) and enjoy!
Ingredients:
6-8 c. lightly salted water (for boiling edamame)
4 (heaping) c. fresh (or frozen) whole edamame, in their pods
1 c. canned black beans (almost a full 15.5 oz. can of pre-cooked beans)
1 c. canned chickpeas
1 dry pint grape tomatoes, halved
1/4 c. scallions, sliced crosswise into 1/4"-thick rounds
1 Tbsp. garlic, peeled and finely minced
1/4 c. freshly squeezed lemon juice
2 Tbsp. extra virgin olive oil
1/4 tsp. kosher (or coarse ground sea) salt
1/4 tsp. ground black pepper
1/8 tsp. crushed red chili pepper flakes, or to taste*
1 c. Haas avocado, peeled, pitted, and diced (about 1 medium-sized Haas avocado)
1/4 c. fresh cilantro, finely minced
Directions: On high heat, bring a large, covered sauce pot of lightly salted water to a rolling boil (about 8 minutes), and then uncover and add edamame. Cook until al dente. If using fresh edamame, boil for about 5-6 minutes. For frozen, boil for 4-5 minutes. When cooked properly, beans should be firm, not mushy. (If they're mushy, they've been overcooked, which will make them taste dry and blechy.) Better to air on the side of caution: Remove a sample bean from the pot using a slotted spoon after it's been cooked for the minimum required amount of time, run under cold water to cool, and then taste-test to check for doneness. When beans are ready, immediately remove pot from stove and drain into a colander.** Rinse with cold water and let cool for an additional 5 minutes or so. Shell and place beans into a bowl. Discard (or compost) pods.
Next, add black beans, grape tomatoes, scallions, garlic, lemon juice, and extra virgin olive oil. Then season with kosher salt, black pepper, crushed red chili pepper flakes, and cilantro, and toss. Add the avocado last, about an hour before serving, and gently toss, making sure to coat it with the lemon juice mixture to avoid oxidation. Marinate in a covered glass or ceramic dish in the refrigerator for at least a 1/2 hour before serving, to allow the flavors to meld. Serve chilled (or at room temperature) and enjoy!
Optional Additions: Corn kernels, artichoke, or gourmet brined olives like Kalamata or Greek olives (in which case you could just nix the salt in the above recipe altogether).
____________________________________________________________________________
BRING ON THE DANCING GIRLS.....IT'S COCKTAIL FRIDAY!!
And as the 'Kung Fu' Master would say.....
Ahhhhhh...Grasshopper!!
It's green, its mean....its green and if I hadnt tasted it myself I would never have put up a recipe for something that looked so much like a glass of glowing nuclear wastage. However!...it was bought for me the other night. "Surprise me" I said to Pete the Greek...and he surely did. Initially I thought of holding my nose as it kind of reminded me of medicine. But of course we were in a rather salubrious establishment with lots of hip and happening kids around us, so I decided to take the medicine straight up. The Grasshopper is surprisingly a tipple I shall be ordering again, when in the mood for a Liquid After Dinner Mint. This is the best way to describe the Grasshopper.
Enjoy!...oh yes and ps its easy to make.
INGREDIENTS
3/4 oz Cream
3/4 oz Creme de Cacau
3/4 oz Green Creme de Menthe
PREPARATION
1. Pour ingredients into cocktail shaker with ice cubes
2. Shake well
3. Strain into chilled cocktail glass.
Voila!!
__________________________________________________________________________
TOOOOO CUTE!
TOOOOO CUTE!
And today instead of ending the blog with a clever quote, we found this photo courtesy of the Hornsby and Upper North Shore Advocate
Its of a little Australian Possum who dug his way through a huge box of french pastries, ate his fill and then couldn't move....so cute and such a huge sugar overload for the little fella. Just look at his full belly!
It made us smile....hope it does you too....
Have a happy weekend everyone and if you are in the Sunshine State (apparently we are...but you wouldnt know it with all the rain we are having...) stay safe and keep dry...most importantly drive with care.
Until next week!
